Sour Ale - Gueuze (BJCP 2008)
Top 10 Gueuze (BJCP 2008) Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Base Gose (with fruit addition) |
6 gal | 4.92% | 0 | 1.051 | 1.013 | All Grain | 2759 | |
| kettle sour |
5.5 gal | 6.03% | 14.3 | 1.062 | 1.016 | Partial Mash | 2596 | |
| Barrelled Honey Gueuze Round 4 |
14 gal | 6.97% | 1.11 | 1.058 | 1.006 | BIAB | 2542 | |
| Lambic using Turbid Mash |
12 L | 6% | 9.27 | 1.050 | 1.004 | BIAB | 2539 | |
| Smoked Gose |
4 gal | 4.32% | 13.27 | 1.044 | 1.011 | All Grain | 2244 | |
| Ginger Gose |
5.5 gal | 4.91% | 8.18 | 1.045 | 1.007 | BIAB | 1914 | |
| Simple Gueuze |
5.5 gal | 4.64% | 0 | 1.044 | 1.008 | All Grain | 1870 | |
| Psudo-Lambic |
6 gal | 4.97% | 6.97 | 1.047 | 1.009 | All Grain | 1572 | |
| Pop gueuze the weasel |
5 gal | 5.64% | 0 | 1.053 | 1.010 | All Grain | 1445 | |
| Sour Cherry Gose |
5.5 gal | 5.25% | 18.96 | 1.054 | 1.014 | BIAB | 1417 |
Newest Gueuze (BJCP 2008) Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Awesome Recipe |
1200 L | 4.41% | 0 | 1.045 | 1.011 | All Grain | 12 | |
| Salty Coriander Gose - 10-2022 |
3 gal | 4.93% | 14.37 | 1.046 | 1.008 | BIAB | 116 | |
| Awesome Recipe |
50 L | 5.8% | 0 | 1.057 | 1.013 | All Grain | 105 | |
| Approved Leave |
100 L | 0.44% | 14.25 | 1.008 | 1.005 | All Grain | 118 | |
| Sour in Philly |
5.5 gal | 5.25% | 8.97 | 1.047 | 1.007 | BIAB | 171 | |
| Raspberry Philly Sour |
21 L | 5.13% | 14.64 | 1.044 | 1.005 | BIAB | 219 | |
| Gose |
35 L | 5.19% | 9.53 | 1.049 | 1.009 | All Grain | 111 | |
| Barrel Aged Sour |
286 gal | 4.83% | 3.64 | 1.049 | 1.012 | BIAB | 464 | |
| BBB x ISANA |
290 L | 4.57% | 0 | 1.041 | 1.006 | All Grain | 525 | |
| Mango Sour 5 gal |
5 gal | 5.1% | 6.29 | 1.041 | 1.002 | extract | 296 |
Fermentables Used In Gueuze (BJCP 2008) Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| German - Acidulated Malt | 30 | German | Grain | acidulated malt |
3.4°L
|
27 | 11% | 2% - 26% |
| American - White Wheat | 24 | American | Grain | base malt |
2.8°L
|
40 | 36% | 6% - 50% |
| US - Pale 2-Row | 23 | US | Grain | base malt |
1.8°L
|
37 | 44% | 10% - 76% |
| German - Pilsner | 22 | German | Grain | base malt |
1.6°L
|
38 | 50% | 20% - 100% |
| American - Pilsner | 19 | American | Grain | base malt |
1.8°L
|
37 | 38% | 22% - 57% |
| German - Wheat Malt | 18 | German | Grain | base malt |
2°L
|
37 | 38% | 4% - 60% |
| American - Wheat | 12 | American | Grain | base malt |
1.8°L
|
38 | 40% | 20% - 61% |
| Flaked Wheat | 10 | Adjunct | raw |
2°L
|
34 | 18% | 6% - 36% | |
| Rice Hulls | 9 | Adjunct | other |
0°L
|
0 | 4% | 2% - 5% | |
| German - Bohemian Pilsner | 9 | German | Grain | base malt |
1.9°L
|
38 | 45% | 35% - 61% |
Hops Used In Gueuze (BJCP 2008) Recipes (View More)
| Name | Recipes | Average AA | Avg. Usage | Usage Range |
|---|---|---|---|---|
| Saaz | 17 | 3.5 | 84% | 50% - 100% |
| Citra | 6 | 11 | 49% | 14% - 100% |
| Fuggles | 6 | 4.5 | 94% | 67% - 100% |
| Mosaic | 5 | 12.5 | 54% | 20% - 100% |
| Hallertau Mittelfruh | 5 | 3.75 | 80% | 50% - 100% |
| Cascade | 4 | 7 | 100% | 100% - 100% |
| Willamette | 4 | 4.5 | 88% | 50% - 100% |
| Tettnanger | 4 | 4.5 | 67% | 50% - 100% |
| Galaxy | 3 | 14.25 | 76% | 29% - 100% |
| Magnum | 3 | 15 | 57% | 20% - 100% |
Steeping Grains Used In Gueuze (BJCP 2008) Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| German - Acidulated Malt | 2 | German | Grain | acidulated malt |
3.4°L
|
27 | 100% | 100% - 100% |
Yeasts Used In Gueuze (BJCP 2008) Recipes (View More)
| Name | Recipes | Laboratory | Type | Alcohol Tolerance | Flocculation | Attenuation | Min. Temp | Max. Temp |
|---|---|---|---|---|---|---|---|---|
| Fermentis - Safale - American Ale Yeast US-05 | 17 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°F |
| Lallemand - WildBrew Philly Sour | 9 | Lallemand | Wilds & Sours | Medium | High | 85% | 68°F | 77°F |
| Wyeast - Lactobacillus 5335 | 7 | Wyeast | Ale | 0.09 | - | 75% | 60°F | 95°F |
| Wyeast - German Ale 1007 | 6 | Wyeast | Ale | 0.11 | Low | 75% | 55°F | 68°F |
| White Labs - German Ale/ Kölsch Yeast WLP029 | 5 | White Labs | Ale | Medium | Medium | 75% | 65°F | 69°F |
| Fermentis - Safale - German Ale Yeast K-97 | 5 | Fermentis / Safale | Ale | .104 | High | 81% | 54°F | 77°F |
| Fermentis - Safale - English Ale Yeast S-04 | 4 | Fermentis / Safale | Ale | .0975 | High | 75% | 54°F | 77°F |
| Wyeast - Roeselare Ale Blend 3763 | 4 | Wyeast | Ale | 0.11 | Variable | 80% | 65°F | 85°F |
| White Labs - California Ale Yeast WLP001 | 4 | White Labs | Ale | High | Medium | 76.5% | 68°F | 73°F |
| Wyeast - Kölsch 2565 | 2 | Wyeast | Ale | 0.1 | Low | 75% | 56°F | 70°F |
Other Ingredients Used In Gueuze (BJCP 2008) Recipes (View More)
| Name | Recipes | Type | Use | Avg. Usage | Usage Range |
|---|---|---|---|---|---|
| Gypsum | 13 | Water Agt | Mash | 21% | 0% - 55% |
| Coriander Seed | 11 | Spice | Boil | 42% | 0% - 100% |
| Irish Moss | 9 | Water Agt | Boil | 47% | 2% - 100% |
| Sea salt | 8 | Spice | Boil | 41% | 1% - 100% |
| Table Salt | 7 | Flavor | Bottling | 23% | 0% - 100% |
| Calcium Chloride (dihydrate) | 5 | Water Agt | Mash | 22% | 0% - 58% |
| Lactic acid | 5 | Water Agt | Sparge | 55% | 17% - 100% |
| Epsom Salt | 4 | Water Agt | Mash | 9% | 0% - 28% |
| Whirlfloc | 4 | Water Agt | Boil | 39% | 12% - 90% |
| Calcium Chloride (dihydrate) | 3 | Water Agt | Mash | 19% | 0% - 45% |
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